Rice Salad

This refreshing Rice Salad is a delightful twist on traditional pasta salads, offering a lighter yet satisfying option for warm weather gatherings. The dish combines fluffy cooked rice with crisp, thinly sliced zucchini and sweet red capsicum, all tossed in a creamy dressing made from sour cream. Hard-boiled eggs add protein and richness, while finely chopped onion and crushed garlic provide a subtle aromatic kick. The result is a texturally diverse salad that is both creamy and crunchy. It&# 226;ÂÂs perfect for picnic baskets, potlucks, or as a colorful side dish for summer barbecues. The flavors meld beautifully as it chills, making it an excellent make-ahead meal that tastes even better the next day.

Cuisine: Italian

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 160.0

Dietary: Gluten-free, Vegetarian

Description

This refreshing Rice Salad is a delightful twist on traditional pasta salads, offering a lighter yet satisfying option for warm weather gatherings. The dish combines fluffy cooked rice with crisp, thinly sliced zucchini and sweet red capsicum, all tossed in a creamy dressing made from sour cream. Hard-boiled eggs add protein and richness, while finely chopped onion and crushed garlic provide a subtle aromatic kick. The result is a texturally diverse salad that is both creamy and crunchy. It&# 226;ÂÂs perfect for picnic baskets, potlucks, or as a colorful side dish for summer barbecues. The flavors meld beautifully as it chills, making it an excellent make-ahead meal that tastes even better the next day.

Ingredients

2 cups cooked rice, cooled
1 Onion, finely chopped
1 Clove garlic, crushed
2 Zucchinis, thinly sliced crosswise
1 cup sour cream
6 Eggs, hard-boiled, peeled and chopped
1 Red capsicum, thinly sliced
1/2 cup freshly grated parmesan
1 tbsp Vegetable or rice bran oil
Mixed salad leaves, to serve

Directions

1
Cook the rice according to package instructions, then spread it out on a tray to cool completely to room temperature.
2
Hard-boil the eggs by placing them in a pot of water, bringing to a boil, then simmering for 10 minutes. Cool in ice water, peel, and chop into bite-sized pieces.
3
In a large mixing bowl, combine the cooled rice, chopped onion, crushed garlic, sliced zucchini, and sliced red capsicum.
4
In a separate small bowl, whisk together the sour cream and vegetable oil until smooth.
5
Pour the dressing over the rice and vegetable mixture, tossing gently to coat everything evenly.
6
Fold in the chopped hard-boiled eggs and half of the grated parmesan cheese. Season with salt and pepper to taste.
7
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
8
Serve the rice salad on a bed of mixed salad leaves, sprinkling with the remaining parmesan cheese before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 160.0kcal

% Daily Value *
Total Fat 4.9g8%
Saturated Fat 3.1g16%
Cholesterol 13.2mg5%
Sodium 10.4mg1%
Total Carbohydrate 29.0g10%
Dietary Fiber 0.5g2%
Sugars 27.2g
Protein 1.3g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: rice, salad, italian, vegetarian, zucchini, capsicum, eggs, sour cream, garlic, onion, parmesan, summer, picnic, side dish, creamy, fresh, healthy, easy, meal prep, light, dinner

Read it online: https://www.chefs-mate.com/recipe/rice-salad-21/